Before you cook
Background Recipe story & origin
Horiatiki salata (village salad), known internationally as Greek salad, is a summer staple with strictly defined components: tomatoes, cucumber, onion, green pepper, Kalamata olives, and a slab of feta cheese, dressed with olive oil and oregano. Notably, there's no lettuce - Americans added that. The salad reflects Greek summer produce; it's not a winter dish. The feta should be a thick slice atop the vegetables, not crumbled. Authentic versions include capers in some regions. The salad represents Greek taverna culture - ordered alongside grilled meats and seafood, shared family-style, with bread to soak up the olive oil and tomato juices. The simple combination shows ingredient quality: vine-ripened tomatoes, briny feta, grassy olive oil. Greek salad became internationally famous through tourism; every Greek restaurant abroad serves it, though often Americanized with lettuce and crumbled cheese.
Safety Safety & allergen notes
- Follow standard kitchen safety practices.
Non-negotiables Rules for success
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Assemble to serve
Arrange tomatoes, cucumber, onion, pepper in bowl. Top with whole feta slab and olives. Drizzle gene...
Prep Get set first
About 10 min of prep
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This recipe takes about 0 minutes total.
Ingredients
Instructions
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Assemble to serve
Arrange tomatoes, cucumber, onion, pepper in bowl. Top with whole feta slab and olives. Drizzle generously with olive oil. Sprinkle oregano and salt. Never toss - let diners break up feta themselves.